No beans. Or chickpeas. I solemnly swear and promise you on my baking bible.
Unless you’ve ripped right down to the recipe (which I’m guilty of too, your honour), the secret is oats. And oat flour. Gluten free Oats can be used too. But beloved Oats come riding in on a milky white horse to save the day.
Usually in Oatmeal cookies, there’s a perfect delicate balance of white flour and Oats. But not today my friends! Because over here I like to try different things and live my life on the edge.
And they worked! I thought they’d turn out gluggy and just wrong. But they didn’t. See? I like pointing out the obvious.
And you know what makes these even more insane?
The addictiveness. The can’t-put-the-tray-down-without-taking-another-5-before-crying-and-they’re-all-gone-and-the-moment-is-over thing.
The Peanut Butter flavour in these is even more insane than the cookies themselves. Especially when they just came out of the oven with those steaming hot melty chocolate chips. I may have given myself 9,4296% degree burns and blown 67% of my taste buds. But the other 33% were extremely pleased with the flavour. Did I lose you? Yeah, I’m really not a numbers person.
Food blogger example: I tried stopping at one. Didn’t happen. I, um, needed to keep trying them to see if the flavour and texture were right. You know? So I tried again — to stop after the second one, and my brain was like, ‘Karina….really? You don’t know me by now?’ And yes, the same thing happened with the other 3 batches I baked. Ahem.
By this stage, I realised, stopping was not an option. Giving the whole entire tray to my kids was my option. And running far from the smell of peanut buttery melty-ness like Road Runner. My life depended on it. If you love cookies as much as me you should definitely try these: Soft Snickerdoodle Cookies Low Carb Browned Butter Chocolate Chip Cookies Nutella Stuffed Deep Dish Gingerbread Cookie Apple Pie Deep Dish Skillet Cookie … Read More
